IN VITRO ME
In a world where meat becomes scarce,
how far are meat consumers willing to go to continue eating meat?
About: Cultured Meat | Food Futures | Cannibalism
IN VITRO ME
As the world population is increasing, the demand for meat continues to grow. Our current meat is not sustainable due to it’s inefficient protein conversion rate, the production of greenhouse gasses and the need for massive areas of agricultural land. If the world wants to continue eating meat we are going to need alternatives.
Scientists believe that in vitro meat might become a good replacement for the current meat. The predictions are that this lab-grown meat will eventually use far less water and energy and can reduce CO² emission with 96%. In vitro meat is meat grown outside the body of a living organism. The basic principle is that one stem cell multiplies in many stem cells after which these stem cells specialize into muscle cells and form large muscle fibers to eventually form meat.
But in a world in which meat becomes scarce, how far are meat consumers willing to go to continue eating meat?
In vitro ME is a personal bioreactor-jewel which nestles down on your chest and cultivates human muscle tissue. A direct connection between the body and the bioreactor enables the exchange of heat, nutrients, oxygen and waste substances to create personal meat for consumption.
The jewel uses your own body as a production site. Fed with your own blood and trained according to your level of activity, this self-grown meat is a direct translation of your lifestyle. You literally are what you eat and eat who you are.
A critical design project which makes (meat) consumers not only think about their meat consumption, but their general responsibility towards their lifestyle and the food choices they make. It raises awareness about the future of our meat and asks questions about ethics and cannibalism. In vitro ME has been part of many expositions over the last years and is incorporated in the In vitro bistro and the world's first in vitro meat cookbook from the Next Nature Network.